In association with

Beef bourguignon
PREP: 20 MINS EASY SERVES 4
COOK: 3 HRS, 15 MINS

Nutrition: per serving

kcal fat saturates carbs sugars fibre protein salt
571 32g 10g 16g 15g 8g 42g 1.47g

Ingredients
3 tsp goose fat
600g shin beef, cut into large chunks
100g smoked streaky bacon, sliced
350g shallot or pearl onions, peeled
250g chestnut mushroom (about 20)
2 garlic clove, sliced
1 bouquet garni (See know-how below)
1 tbsp tomato pure
750ml bottle red wine, Burgundy is good
For the celeriac mash
600g (about 1) celeriac
Method
Launch step-by-step
1. Heat a large casserole pan and add 1 tbsp goose fat.
Season the beef and fry until golden brown, about 3-5
mins, then turn over and fry the other side until the meat is
browned all over, adding more fat if necessary. Do this in
2-3 batches, transferring the meat to a colander set over a
bowl when browned.
2. In the same pan, fry the bacon, shallots or pearl
onions, mushrooms, garlic and bouquet garni until lightly
browned. Mix in the tomato pure and cook for a few mins,
stirring into the mixture. This enriches the bourguignon and
makes a great base for the stew. Then return the beef and
any drained juices to the pan and stir through.

2 tbsp olive oil

3. Pour over the wine and about 100ml water so the meat
rosemary and thyme sprigs bobs up from the liquid, but isnt completely covered. Bring
to the boil and use a spoon to scrape the caramelised
2 bay leaves
cooking juices from the bottom of the pan this will give
4 cardamom pod the stew more flavour.

4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche:

tear off a square of foil slightly larger than the casserole,
arrange it in the pan so it covers the top of the stew and
trim away any excess foil. Then cook for 3 hrs. If the sauce
looks watery, remove the beef and veg with a slotted
spoon, and set aside. Cook the sauce over a high heat for
a few mins until the sauce has thickened a little, then
return the beef and vegetables to the pan.
 5. To make the celeriac mash, peel the celeriac and cut
into cubes. Heat the olive oil in a large frying pan. Tip in
the celeriac and fry for 5 mins until it turns golden. Season
well with salt and pepper. Stir in the rosemary, thyme, bay
and cardamom pods, then pour over 200ml water, enough
to nearly cover the celeriac. Turn the heat to low, partially
cover the pan and leave to simmer for 25-30 mins.

6. After 25-30 mins, the celeriac should be soft and most

of the water will have evaporated. Drain away any
remaining water, then remove the herb sprigs, bay and
cardamom pods. Lightly crush with a potato masher, then
finish with a glug of olive oil and season to taste. Spoon
the beef bourguignon into serving bowls and place a large
spoonful of the celeriac mash on top. Garnish with one of
the bay leaves, if you like.

Recipe from Good Food magazine, January 2008

Shopping tools How this works

Buy ingredients online 4.63 Create a shopping list View list

per serving
Change supermarket Print, email, or view list on your mobile.

Add to Basket Add to shopping list

Powered by

Recipe Tip
MAKE AHEAD

Try to make this dish a day in advance, then slowly rehea

Show more
Related content

Recipe Recipe Collection

Beef bourguignon Beef bourguignon cottage pie Beef H

(23 ratings) (36 ratings) 30 RECIPES 31

More from around the web

Promoted stories by

People Who Had 4 Truths You Don't Know 57 incredibly cheering cat The Haircuts That Make Y
Barclaycard Credit Cards - About Equity Release pictures to crack you up Look Years Younger
Read This (Telegraph Equity Release) (Viral Kittens) (Cleverst)
(PPI Checker)

Comments, questions and tips

Sign in or create your My Good Food account to
join the discussion.

Comments (194) Questions (21) Tips (4)

borumha2
5th Mar, 2017
 This is a very economical dish, only splurge is the wine, but for
entertaining its ideal, it's heart warming and filling. I did this in
the slow cooker, didn't have much prep time and made a few
changes - I used chuck steak which I cut into chunks. I skipped
the bacon as I didn't have any in, also did not brown the meat
beforehand, just put the lot into the slow cooker and let it off for
around 5 hours. I reduced the liquid, added a little beef stock for
depth and some flour to thicken. Next time I will add the bacon
and brown the meat to compare. This is an absolutely gorgeous
and impressive dish.

dwatson27
View 16th
moreAug, 2016
comments

Alternative recipes
Beef bourguignon
(23 ratings)

Beef bourguignon cottage pie

(36 ratings)

Beef cannelloni
(32 ratings)

Related guides
How to make beef Wellington
How to make a tender beef fillet encased in mushroom stuffing, prosciutto and puff pastry, the...

How to make beef ragu

Cassie Best shows you how to make warming, rich ragu with a tasty tomato sauce that the.

How to cook with beef brisket

Looking for ways to eat meat cheaply? Look no further than a tasty cut of beef brisket....
Goes well with...
Irish soda bread
(102 ratings)

Exclusive Good Food offers

BBC Good Food Wine Club

Save over 55 today

More on this offer